Process for preparing a potato product having an extended hold time

ABSTRACT

An extended hold potato product comprising cut potatoes having a starch-based coating, the coating including corn starch, corn flour, and low solubility dextrin. In a preferred embodiment, the starch-based coating further includes rice flour, sodium chloride, and sodium acid pyrophosphate. After finish preparation, the potato product retains a generally crisp outer surface texture for an extended period of time. A process for preparing a potato product having an extended hold time comprises (a) washing, cutting, and blanching raw potatoes, (b) partially drying surfaces of the potatoes, (c) applying an aqueous starch-based slurry to the potatoes, the aqueous slurry including corn flour, corn starch, low solubility dextrin, and water, and then (d) parfrying and freezing the coated potatoes.

TECHNICAL FIELD

This invention relates to food products and, more particularly, to apotato product with an improved texture which will retain crispness foran extended period.

BACKGROUND OF THE INVENTION

Methods for preparing and applying coatings to the outer surfaces offrozen potato products are known in the art. Coatings have been appliedto potato products to achieve various goals. These goals include 1)reducing the amount of oil absorbed during frying, which results in alower fat product, 2) improving the appearance of the product, 3)improving the texture of the product, and 4) extending the holding timeof the product. Extending the holding time of the product results in aproduct which remains crisp for an extended amount of time after it hasbeen prepared for consumption.

Prior attempts to extend the holding time of a potato product haveincluded coating the potato product before parfrying with costlymodified starches, wheat based flours or starches, or gums, alginates,and the like. The wheat based flours or starches contain gluten whichmakes the potato product unacceptable to gluten-sensitive consumers.

Accordingly, objects of the present invention are to provide a glutenfree, low cost potato product with an extended hold time and an improvedtexture.

SUMMARY OF THE INVENTION

According to principles of the present invention, an extended holdpotato product comprises cut potatoes having a starch-based coating, thecoating including corn flour, corn starch, and low solubility dextrin.After finish preparation, the potato product retains a generally crispouter surface texture for an extended period of time. In a preferredembodiment, the starch coating further includes rice flour and sodiumchloride.

According to further principles of the present invention, a process forpreparing a potato product having an extended hold time comprises (a)washing, cutting, and blanching raw potatoes, (b) partially dryingsurfaces of the potatoes, (c) applying an aqueous starch-based slurry tothe potatoes, the aqueous slurry including corn flour, corn starch, lowsolubility dextrin, and water, and then (d) parfrying the coatedpotatoes. After finish preparation, the potato product retains agenerally crisp outer surface texture for an extended period of time.

Other objects, advantages, and capabilities of the present inventionwill become more apparent as the description proceeds.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a flow diagram describing a preferred method for producingextended hold, improved texture potato products of the presentinvention.

DETAILED DESCRIPTION OF THE INVENTION

Referring to FIG. 1, the present invention processes for preparingextended hold, improved texture potato products are shown. Potatoes arefirst washed and optionally peeled 10. If a finished product with peelremaining intact is desired, the peeling is omitted. The whole potatoesare then optionally preheated 15 for about 20 to 40 minutes to aninternal temperature range of 130° to 150° Fahrenheit (54° to 66°Celsius), preferably for 27 minutes to 140° Fahrenheit (60° Celsius).The potatoes are then cut 20 into appropriately sized and shaped pieces,for example, 9/32 inch french fry strips. The preheating step 15 ispreferred in the case of a machine-cutting operation in order to reduceproduct shattering during cutting and to give a smoother cut surface.

After cutting 20, the strips are blanched 25 in steam or hot water attemperatures between 145° F. to 212° F. (63° C.-100° C.) for about 5 to30 minutes to inactivate enzymes. Optionally, the blanched potato maythen be immersed 30 in a dilute aqueous solution containing a food-gradesequestering agent, such as sodium acid pyrophosphate (SAPP) to minimizeproduct discoloration. The aqueous solution may also contain 0.1% to 5%reducing sugar such as dextrose to facilitate uniform color developmentduring frying. The SAPP and reducing sugar solution is typically appliedto the potato products in a flume or tube, after which the solution iscollected at the end of the flume and recycled back to the start of theflume.

Following blanching and/or application of the aqueous solution, a dryingstep 35 in hot air at 130° F. to 350° F. (54° C.-177° C.) for 5 to 30minutes is used to remove surface moisture.

Next, an aqueous starch-based slurry containing about 40% to 80% water,with a preferred water content of about 50% to 60%, is applied 40 to theblanched and dried strips. The slurry is made up of corn flour, cornstarch, and low solubility dextrin, and may also contain sodiumchloride, rice flour, a modified starch, sodium acid pyrophosphate, andsodium bicarbonate.

For optimal results, the corn flour fraction of the dry ingredients isbetween about 40 to 60 percent, the low solubility dextrin between about10 to 30 percent, and the corn starch between about 5 to 20 percent ofthe weight of the dry ingredients. Preferably the corn flour is about 46percent, the low solubility dextrin is about 16 percent, and the cornstarch is about 12 percent of the weight of the aqueous slurry. The dryingredients are suspended in water or an aqueous slurry of between 40%to 50% dry ingredients.

As noted, the aqueous slurry may also contain other ingredients, such assodium chloride, rice flour, sodium acid pyrophosphate (SAPP), andsodium bicarbonate, depending on the end result desired. For example,sodium chloride may be added to the aqueous slurry within a range ofabout 5 to 10 percent by weight on a dry basis, preferably at leastabout 7 percent, to produce a more crisp outer texture and to enhanceflavor. Rice flour may be added to enhance initial crispness and enablethe potato product to retain its structure and shape when held under aheat lamp, thus preventing a shriveled appearance. SAPP may be added tominimize product discoloration. Similarly, various spices or otherflavoring ingredients may be added to the aqueous slurry for flavoringas desired. A modified starch was added to the aqueous slurry tested ina discontinuous system, to aid in suspension of the dry ingredients.However, it is not required in a continuous system.

The aqueous slurry is applied by conventional means in the art so thatall potato pieces are evenly coated. Removal 45 of the excess slurrycoating on the strips is facilitated by briefly using an air knife.

The coated strips are next parfried 50 in oil at a temperature of about340° F. to 390° F. (177° C.-199° C.) with a preferred temperature ofabout 370° F. to 380° F. (188° C.-193° C.) and a parfry time of about 30seconds to 120 seconds, preferably between 40 seconds to 50 seconds.

Finally, the parfried strips are frozen and packaged 55 by conventionalmeans for storage until consumed.

The frozen strips are prepared 60 for consumption by either finishfrying, microwaving, or baking. After such preparation the coated stripshave a crisp outer layer, a moist and tender interior, and increasedholding time when compared to non-coated strips or strips coated byother methods.

The preferred embodiment describes a process for preparing extendedhold, improved texture french fries. However, this described process isequally applicable to the preparation of a variety of potato productsincluding, but not limited to, potato strips (french fries), wedges,spirals, slices, lattice-cut slices, and cubes.

EXAMPLES

To further illustrate the present invention, several test examplesfollow. These examples illustrate, but do not limit, the presentinvention. Unless otherwise indicated, all parts and percentages are byweight.

Example I

To demonstrate the enhanced crispness and extended hold time provided bythe aqueous starch-based slurry of this invention, french fry strips,flat slices and lattice-cut slices were prepared with and without theslurry coating.

Approximately 30 lbs. of 100-count No. 1 Russet potatoes were obtainedfrom a commercial fresh operation. Potatoes were peeled using a Hobartabrasive peeler and then were held in water at 140° F. (60° C.) prior toprocessing until an internal potato temperature of 135° F. (57° C.) wasachieved. Time required to reach the 135° F. (57° C.) internaltemperature was 35 minutes. Increasing the potato temperature enablesthe potato to be cut with minimal surface damage and is standard in theindustry.

Samples A1 and A2 were made using 1/4" french fry strips. Potatoes werecut into cold water (approximately 60° F., 16° C.) containing 200 ppmsulfite, using a hand operated french fry cutter with a 1/4" blade.Slivers and non-uniform cuts were discarded during the cutting process.

French fry strips were blanched in 170° F. (77° C.) water in a steamheated jacketed kettle for 9 minutes and 30 seconds, then drained.Drained strips were placed in a single layer on a perforated drying trayand dried for 4 minutes, after which the strips were stirred, the traysrotated and drying continued for an additional 5 minutes.

For Samples B1 and B2, potatoes were cut into 1/4" thick round potatoslices using a Hobart rotary cutter. The cut slices were processed asnoted above for french fry strips except that the blanch time wasincreased to 12 minutes.

Samples C1 and C2 were made by cutting the potatoes using a Ronco handcutter with ripple assembly. The cutter thickness controller was set at3.5 to obtain a cut thickness of approximately 0.38 inch. Thelattice-cut effect was obtained by sliding the potato across the ripplecutting surface for the first cut, turning the potato 90 degrees for thesecond cut, then turning the potato 90 degrees for each subsequent cut.This method of cutting resulted in the direction of the ripples of theslice on one side being perpendicular to those on the opposite side. Thelattice-cut slices were processed as above except that they wereblanched for 20 minutes.

The blanched and dried potato samples were then divided into two parts,with half of each being further processed without the application of theaqueous slurry coating (A1, B1, and C1). The remaining half of eachsample (A2, B2 and C2) were treated with the slurry coating as describedbelow and further processed.

The aqueous slurry was prepared using ingredient percentages as listedin Table 1. The aqueous slurry consisted of 46.7% dry ingredients and53.3% water. Dry ingredients were placed in a 5 quart mixing bowl usinga KitchenAid mixer with paddle assembly. The mixer was turned on tospeed 1 and water at 68° F. (20° C.) was added over 15 seconds. Fifty mlof the water were set aside for viscosity adjustments at the end ofmixing. The aqueous slurry was mixed for 30 seconds. Speed was increasedto setting 2 and the aqueous slurry was mixed for an additional 5minutes. The aqueous slurry was allowed to set for 5 minutes. Stein Cupviscosity was measured 3 times to obtain the average result. TargetStein Cup results were 5.04-5.08 seconds. The Stein Cup viscosity is ameasure of the time required for the aqueous slurry to pass from aplastic cup, 21/4" in diameter with a 21/2" discharge height, through abottom orifice of 5/8" diameter. This test measures thickness of theaqueous slurry where a longer discharge time indicates a thicker slurry.The viscosity was adjusted to meet the target by adding 10 ml incrementsof water as needed. Ten ml increments of water were mixed into theslurry after each batch of potatoes was coated to maintain the targetviscosity throughout the coating operation.

                  TABLE 1                                                         ______________________________________                                        Aqueous Slurry Formula for Samples A2, B2 and C2                              INGREDIENT       GRAMS                                                        ______________________________________                                        White Corn Flour 435.50                                                       Dextrin          143.53                                                       Dent Corn Starch 116.59                                                       Modified Starch  96.85                                                        Rice Flour       76.77                                                        Salt             59.92                                                        SAPP             4.93                                                         Water            1,065.90                                                     ______________________________________                                    

Application of aqueous slurry to the potato pieces was accomplished byplacing 200 grams of the pieces into each aqueous slurry, stirring tocoat the pieces, then dumping the coated pieces onto a wire rack set ina catch pan. Coated pieces were then arranged in a single layer on asecond rack and excess slurry was blown off using an air knife. Theslurry viscosity was adjusted after each batch as indicated above.

All samples were parfried in hydrogenated commercial frying oil for 45seconds at 375° F. (191° C.) in a Frymaster Model H22 fryer.

The parfried pieces were frozen in a single layer on a perforated trayin a walk-in freezer at approximately -10° F. (-23° C.) with fansblowing on the product for at least 30 minutes. Product was packaged andstored in the freezer.

Frozen samples were prepared for evaluation by frying two-100 gramsamples of the product using a divided frying basket. Samples wereplaced under heat lamps at the same time and were tested for flavor andcrispness at 1, 15 and 20 minute intervals. A trained sensory panel usedcategory scales to express intensity of crispness and flavor. The5-point numerical scales were anchored on each end with verbaldescriptors, such as "5=very crisp" and "1=not at all crisp". Samples A1and A2 were presented together and compared as were Samples B1 and B2,and C1 and C2. Each was identified with a three digit code and evaluatedin random order. The mean score of the panelists' judgements for eachattribute was calculated and used to determine any significantdifferences between samples. Panelists evaluated each sample for eachattribute as well as assigning a crispness ranking based on the mostcrisp sample being ranked number 1 and least crisp ranked number 2.Table 2 shows the results of the crispness and flavor evaluationsdescribed above.

Samples A2, B2 and C2 which were coated, were crisper when evaluatedafter a 1, 15 and 20 minute hold time and were ranked as the most crispin each case when compared to Samples A1, B1 and C1. The flavor ofSample A2 was also more intense than Sample A1. The slurry matrix whichis formed using the aforementioned ingredients and process forms a crispexterior surface. The slurry matrix also serves to reduce surfacebrowning due to high reducing sugar potatoes. The color was lighter andmore consistent for Samples A2, B2 and C2 than Samples A1, B1 and C1.For example, sample A2 had a Munsell color of 1 while Sample A1 had a #2color. It was also noted that the color was mottled on Sample A1 and notSample A2. The fry color is determined by comparing the color of thefinish fried pieces to a USDA Munsell color chart. A rating of "0000"indicates no browning during frying, while a rating of "4" indicates adark, scorched appearance.

                  TABLE 2                                                         ______________________________________                                        Sample Code  A1     A2     B1   B2   C1    C2                                 ______________________________________                                        Sensory Evaluation                                                            Cut Shape    Strip  Strip  Flat Flat Lattice                                                                             Lattice                                                       Slice                                                                              Slice                                         Crispness @ 1 Min                                                                          3.5    3.9    2.9  3.2  3.8   3.8                                (5 = very crisp;                                                              1 = not crisp)                                                                Crispness @ 15 Min                                                                         2.0    2.5    1.8  2.2  2.7   3.2                                (5 = very crisp;                                                              1 = not crisp)                                                                Crispness @ 20 Min                                                                         1.8    2.3    1.8  2.2  2.4   2.9                                (5 = very crisp;                                                              1 = not crisp)                                                                RANKING RESULTS                                                               Crispness Ranking                                                                          2      1      2    1    2     1                                  @ 1 Min                                                                       (1 = most; 2 = least)                                                         Crispness Ranking                                                                          2      1      2    1    2     1                                  @ 15 Min                                                                      (1 = most; 2 = least)                                                         Crispness Ranking                                                                          2      1      2    1    2     1                                  @ 20 Min                                                                      (1 = most; 2 = least)                                                         ______________________________________                                    

Example II

The aqueous starch slurry used as the basis of the present inventioncomprises three critical ingredients, namely, corn flour, raw starch anda low solubility dextrin. Starch slurries comprising varying levels ofthese ingredients and water (Sample B, C, D) were applied to 1/4" frenchfries and compared to french fries without the slurry (Sample A) andfrench fries coated with the slurry containing additional ingredients(Sample E).

The french fry strips were cut, blanched and dried and the variousstarch slurry formulations were applied as described in Example I. Thedry formulas for slurries A, B, C, D and E are found in Table 3. Thesamples were subsequently parfried and frozen as described in Example I.

                  TABLE 3                                                         ______________________________________                                        Starch Slurry Formula - Dry Basis                                                          A    B      C       D    E                                       ______________________________________                                        White Corn Flour (%)                                                                         0      59.0   67.5  79.50                                                                              46.45                                 Amaizo 1110 Dextrin (%)                                                                      0      24.0   24.0  12.0 15.98                                 Dent Corn Starch (%)                                                                         0      17.0   8.5   8.5  12.0                                  Modified Starch (%)                                                                          0      0      0     0    9.99                                  Rice Flour (%) 0      0      0     0    8.0                                   Salt (%)       0      0      0     0    7.0                                   SAPP (%)       0      0      0     0    0.576                                 ______________________________________                                    

Frozen samples were prepared for evaluation by frying 100 gram samplesof each product simultaneously in a divided basket. The flied sampleswere placed under heat lamps and evaluated after 1, 15 and 20 minutes asdescribed in Example I.

Results of this evaluation are found in Table 4.

                  TABLE 4                                                         ______________________________________                                        Sample Code         A      B     C    D   E                                   ______________________________________                                        Sensory Evaluation                                                            Crispness @ 1 Min   3.5    3.5   3.7  3.8 3.9                                 (5 = very crisp; 1 = not at all)                                              Crispness @ 15 Min  2.0    2.5   2.6  2.7 2.5                                 (5 = very crisp; 1 = not at all)                                              Crispness @ 20 Min  1.8    2.6   2.3  2.2 2.3                                 (5 = very crisp; 1 = not at all)                                              CRISPNESS RANKING RESULTS                                                     Crispness Ranking @ 1 Min                                                                         4.5    4.5   3    2   1                                   (1 = most; 5 = least)                                                         Crispness Ranking @ 15 Min                                                                        5      3.5   2    1   3.5                                 (1 = most; 5 = least)                                                         Crispness Ranking @ 20 Min                                                                        5      1     2.5  4   2.5                                 (1 = most; 5 = least)                                                         ______________________________________                                    

Sensory results clearly show that at all test intervals, the starchslurry comprising corn flour, corn starch and low solubility dextrinincreased the crispness of the french fries (B-E) when compared to anon-coated sample (A). Additionally, the hold time of french fries (B-E)was significantly longer than non-coated sample (A). That is, coatedsamples (B-E) remained more crisp than non-coated sample (A) as the testproceeded. Alternatively, Sample E shows that the addition ofingredients such as SAPP and Batter Bind S (a modified starch) does notsignificantly improve the product's hold time.

Example III

Effect of salt level on crispness was evaluated by adding varied levelsof salt to the standard aqueous slurry formula. The salt levels in theslurries were: A-0%, B-5%, C1 and C2-7%, D-9% and E-11%. The aqueousslurry was applied to 1/4" cut french fry strips which were processed,frozen, fried and then evaluated under heat lamps over an extendedperiod of time.

French fry strips were cut, blanched and dried, and slurries mixed andapplied as described in Example I. Dry formulas for slurries A, B, C, Dand E are found in Table 5.

                  TABLE 5                                                         ______________________________________                                        Slurry Formulas - Dry Basis                                                              A     B       C       D     E                                      ______________________________________                                        White Corn Flour %                                                                         53.45   48.45   46.45 44.46 42.46                                Dextrin %    15.98   15.98   15.98 15.98 15.98                                Dent Corn Starch %                                                                         12.0    12.0    12.0  12.0  12.0                                 Modified Starch %                                                                          9.99    9.99    9.99  9.99  9.99                                 Rice Flour % 8.0     8.0     8.0   8.0   8.0                                  Salt %       0       5       7     9     11                                   SAPP %       0.576   0.576   0.576 0.576 0.576                                ______________________________________                                    

Sensory evaluations for crispness and flavor were conducted aspreviously described in Example I. The samples were evaluated in twogroupings with A, B and C1 in Test 1 and C2, D and E in Test 2. Table 6shows the results of the crispness and flavor evaluations.

                  TABLE 6                                                         ______________________________________                                                         TEST 1  TEST 2                                               Sample Code        A     B     C1  C2   D   E                                 ______________________________________                                        Sensory Evaluation                                                            Crispness @ 1 Min  3.6   3.8   3.8 3.6  4.0 4.0                               (5 = very crisp; 1 = not at all)                                              Crispness @ 15 Min 2.4   2.6   3.0 2.8  2.9 2.8                               (5 = very; 1 = not)                                                           Crispness @ 20 Min 2.1   2.2   2.3 2.4  2.7 2.7                               (5 = very; 1 = not)                                                           Flavor Intensity   2.3   2.4   2.4 2.5  2.7 2.6                               (5 = strong flavor; 1 = no flavor)                                            CRISPNESS RANKING RESULTS                                                     Crispness Ranking @ 1 Min                                                                        3     1     2   3    1.5 1.5                               (1 = most; 3 = least)                                                         Crispness Ranking @ 15 Min                                                                       3     2     1   2.5  1   2.5                               (1 = most; 3 = least)                                                         Crispness Ranking @ 20 Min                                                                       3     2     1   3    2   1                                 (1 = most; 3 = least)                                                         ______________________________________                                    

Sample A (0% salt) was the least crisp of the first series with aslightly tough and leathery texture. This sample also had the leastsalty flavor. Sample B (5% salt) was the most crisp initially but becameslightly chewy and leathery by the 15 minute evaluation. Product C1 (7%salt) retained crispness the best after being held for evaluation at 15and 20 minutes with an initial crispness rating equal to B. It diddevelop a slightly leathery texture by 20 minutes. Sample C2 (7% salt)was less crisp than E or D on all tests. Samples D (9% salt) and E (11%salt) were noticeably crisper than C2, but were similar to each other,with E being ranked slightly most crisp at 20 minutes. These resultsindicate that the salt level significantly affects the crispness of theslurry coating over time when held under a heat lamp.

Example IV

A test was conducted where 1/4" fries were coated with aqueousstarch-based slurries which had the following variables: A- standardformula with Amaizo 1110 Dextrin; B- No dextrin; C- Sta Dex 15 Dextrin;D- Sta Dex 9 Dextrin; E- Tapioca Dextrin. The Amaizo 1110, Sta Dex 9 andSta Dex 15 are low solubility dextrins, being generally less than 20%soluble. The Tapioca Dextrin is a highly soluble dextrin. Solubilitiesfor each dextrin, obtained from the manufacturer's literature, arelisted in Table 7.

                  TABLE 7                                                         ______________________________________                                        Dextrin Solubility                                                            Sample     Dextrin Tested Solubility (%)                                      ______________________________________                                        A          Amaizo 1110    12%                                                 C          Sta Dex 15     5-15%                                               D          Sta Dex 9      14-23%                                              E          Tapioca Dextrin                                                                              >90%                                                ______________________________________                                    

French fries were prepared as described in Example I using the dextrinslisted in Table 7 in the slurry formulations. Sample B had no dextrinadded to the aqueous slurry and the percentage of white corn flour andrice flour were increased accordingly.

Sensory results showed that dextrin is needed in the aqueous slurry forthe product to retain its crispness. Sample B, without dextrin in theslurry, became soggy and limp after a 15 minute hold time, while thecontrol retained its crispness. Testing of the dextrins showed that thelower the solubility, the better the retention of crispness. Incontrast, the highly soluble tapioca dextrin sample (E) had lost itscrispness after 15 minutes of hold time. Sample E also browned to anunacceptable level during frying.

Example V

Two samples of 1/4" french fries were made and coated with aqueousslurry. The french fries were prepared as described in Example I. SampleA was coated with the standard aqueous slurry formula while B had therice flour removed and the percentages of remaining ingredients wereincreased proportionately to make up the difference. Table 8 shows thedry slurry formulas.

                  TABLE 8                                                         ______________________________________                                        Slurry Formula - Dry Basis                                                    Ingredient         A       B                                                  ______________________________________                                        White Corn Flour (%)                                                                             46.45   50.5                                               Dextrin (%)        15.98   17.3                                               Dent Corn Starch (%)                                                                             12.0    13.0                                               Modified Starch (%)                                                                              9.99    10.9                                               Rice Flour (%)     8.0     0                                                  Salt (%)           7.0     7.6                                                SAPP (%)           0.576   0.626                                              ______________________________________                                    

Fried samples of each were evaluated at 1, 15 and 20 minutes. Results ofthe sensory evaluations showed that the rice flour enhances the initialcrispness of the slurry-coated french fry. Rice flour also enables thefrench fry to retain its structure and shape when held under the heatlamp, thus preventing a shriveled appearance.

While the present invention has been described by reference to specificembodiments, it will be apparent that other alternative embodiments andmethods of implementation or modification may be employed withoutdeparting from the true spirit and scope of the invention.

What is claimed is:
 1. A process for preparing a potato product havingan extended hold time, the process comprising:(a) washing, cutting, andblanching raw potatoes; (b) partially drying surfaces of the blanchedpotatoes; (c) coating the partially dried potatoes with an aqueousstarch-based slurry, the aqueous slurry including corn flour, cornstarch, low solubility dextrin, and water; and then (d) parfrying thecoated potatoes.
 2. The process of claim 1 wherein the potato productis, selectively, french fry strips, wedges, spirals, slices, lattice-cutslices, or cubes.
 3. The process of claim 1 wherein the aqueous slurryfurther includes rice flour.
 4. The process of claim 1 wherein theaqueous slurry further includes sodium chloride.
 5. The process of claim1 wherein the aqueous slurry further includes seasoning and flavoringingredients.
 6. The process of claim 1 wherein the aqueous slurrycontains about 40% to 50% solids.
 7. The process of claim 1 wherein thepotatoes are preheated after the washing and prior to the cutting ofstep (a).
 8. The process of claim 1 wherein the potatoes are soaked in awater slurry containing sodium acid pyrophosphate and a reducing sugarprior to the drying of step (b).
 9. The process of claim 1 wherein thepotatoes are frozen and packaged after the parfrying of step (d). 10.The process of claim 1 wherein the potatoes are, selectively, finishfried, microwaved, or baked after the parfrying of step (d).